What's in season: February: Recipe for Monday breakfast

Seven-grain porridge with seeds and berries

  • Rating: 4 stars
  • Takes: 15 mins to cook, plus soaking time
  • Serves: 6

Ingredients

  • 1 x 250g pack quick-cook seven grains, soaked for 30 minutes, or overnight
  • 50g (2oz) porridge oats
  • 250ml semi-skimmed milk
  • 2 tbsp honey, plus extra, to taste
  • 2 tbsp toasted three-seed mix
  • 200g (7oz) frozen berries, defrosted

Each serving contains 248 calories, 8.2g sugar, 4.3g fat, 1g saturates and 0.1g salt.

Method

This hearty porridge will warm you up on a cold morning and the tasty seeds and berries give it a delicious crunch. If you're in a hurry you can put the grains in water, to soak, before you go to bed, then make the porridge in the morning. Or you can even make the entire porridge the night before and reheat a serving or two, as needed, on the hob or in a microwave, with a little extra water or milk. 

  1. Put the soaked grains and oats in a large pan with 1ltr (1 3/4pt) of water. Bring to the boil, then reduce the heat and gently simmer for 10 minutes, stirring until the grains are tender.
  2. Add the milk and cook for 5 minutes more, until thickened. Stir in the honey.
  3. To serve, divide the porridge between bowls and top with the toasted seeds and berries. Drizzle with a little extra honey to taste, if you like. 

Tip: For a delicious dairy-free version of this porridge, swap the semi-skimmed milk for almond, oat or rice milk.

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What's in season: February: Recipe for Monday lunch

Chicken, pink grapefruit and avocado salad with citrus vinaigrette

  • Rating: 5 stars
  • Takes: 10 mins to prepare and 15 mins to cook
  • Serves: 4

Ingredients

  • 75g (3oz) quinoa or couscous
  • 2 tbsp toasted pecans, chopped
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped coriander
  • 2 chicken breasts
  • 3 tbsp extra-virgin olive oil
  • 1 pink grapefruit, segemented
  • 1 lemon, zested and juiced
  • 1 tbsp clear honey
  • 1 avocado, thickly sliced

Each serving contains 339 calories, 7.7g sugar, 21.7g fat, 3.5g saturates and 0.1g salt.

Method

A member of the citrus family, grapefruit grows in grape-like bunches - hence the name. This delicious salad is beautifully balanced with tartness of grapefruit, sweetness of honey and the creaminess of avocado.

  1. Cook the quinoa (or couscous) following the packet instructions, until al dente; drain well. Arrange on a serving platter along with the pecans, herbs and a little seasoning. Meanwhile, rub the chicken breasts with 1 tsp of the olive oil and some seasoning. Cook in a hot frying pan over a medium heat for 6 minutes on each side, until cooked through with no pink areas remaining. Remove from the pan and set aside to rest.
  2. Carefully peel the grapefruit using a sharp knife. Then, holding it over a bowl, segment the flesh, reserving any juice for the dressing. Set aside.
  3. To make a dressing, combine the lemon juice and zest, honey, remaining olive oil, grapefruit juice and a little seasoning in a jar with a fitted lid. Shake well and combine.
  4. Slice the chicken and arrange over the quinoa (or couscous), along with the avocado and grapefruit. Just before serving, pour over the dressing.

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What's in season: February: Recipe for Monday dinner

Spicy pork with cumin potatoes

  • Rating: 5 stars
  • Takes: 5 mins to prepare and 40 mins to cook
  • Serves: 4

Ingredients

  • 2 large potatoes, peeled and cut into 2cm (1in) chunks
  • 2 tbsp sunflower oil, plsu extra for the pork
  • 1 tbsp cumin seeds
  • 1 tsp dried chilli flakes
  • 1 tsp tumeric
  • 1 x 620g pack pork chops, fat scored
  • 1 tbsp curry powder
  • 200g (7oz) cherry tomatoes, quartered
  • ½ cucumber, chopped
  • 1 red onion, finely chopped
  • 1 x 30g pack coriander, roughly chopped
  • mango chutney, to serve

Each serving contains 566 calories, 3.4g sugar, 43.5g fat, 13.5g saturates and 0.3g salt.

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potato chunks in the oil, then add the cumin seeds, chilli and turmeric. Mix well until the potatoes are coated and transfer to a baking sheet. Roast in the oven for 30-35 minutes, until the potatoes are golden and tender.
  2. Meanwhile, rub the pork chops with a drop of oil and massage the curry powder into the flesh and skin. When the potatoes have been in the oven for 15 minutes, heat the remaining oil in a large nonstick frying pan and fry the pork chops for 5-7 minutes each side, until cooked through and golden.
  3. In a bowl, mix the tomatoes, cucumber, onion, coriander and season. Serve with the pork chops, cumin potatoes and some mango chutney on the side, if you like.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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What's in season: February: Recipe for Tuesday breakfast

Kale Mary

  • Rating: 4 stars
  • Takes: 5 mins to prepare

Ingredients

  • 2 celery stalks, chopped plus some to serve
  • 25g (1oz) kale leaves
  • 500ml (17fl oz) tomato juice
  • squeeze lemon juice (optional)
  • Tabasco, to taste

Each serving contains 21 calories, 4g sugar, 0.1g fat, 0g saturates and 0.8g salt.

Method

You'll worship this tasty juice, as not only does it takes no time at all to whiz up, but it’s super healthy too. We've reinvented the Bloody Mary and created this alcohol-free version with the addition of kale, making it healthy and delicious.

  1. To make a juice, press the celery and kale leaves through a juicer and then mix together with the remaining ingredients.

Tip: To make a smoothie, place the celery stalks and kale leaves into a food processor. Add the tomato juice, then whiz together until smooth. Stir through the lemon juice and Tabasco to taste. Garnish with a celery stalk to serve.

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What's in season: February: Recipe for Tuesday lunch

Grated carrot and chickpea burgers

  • Rating: 4 stars
  • Takes: 25 mins to prepare and 20 mins to cook, 30 mins to cool
  • Serves: 8

Ingredients

  • 800g grated carrot
  • 1 small red onion, peeled and chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 400g chickpeas, drained
  • 1tbsp ground coriander
  • 3tbsp fresh coriander, roughly chopped
  • 1 large egg
  • 2tbsp wholemeal flour
  • salt
  • freshly ground pepper
  • 3tbsp vegetable or rapeseed oil
  • 4tbsp Greek yogurt
  • baby spinach
  • large sesame seeded burger buns, sliced open

Each serving contains 270 calories, 9.2g sugar, 9.8g fat, 1.8g saturates and 1.1g salt.

Method

  1. Place a third of the grated carrot into the food processor with the onion, garlic, chickpeas, ground and fresh coriander, egg and season well. Whizz to a paste and set aside. Heat 1 tablespoon of the oil and fry the remaining carrot for about 10 minutes stirring from time to time. Add this cooked carrot to the whizzed paste. Stir in the flour and mix well. Check seasoning and adjust accordingly. With wet hands, divide the mixture into 8 and shaped into burger shapes. Cover and chill for 30 minutes.
  2. Preheat the grill or BBQ. Brush the burgers with the remaining oil and cook for about 5 minutes on each side or until golden and crisp. Toast the burger buns or warm on the BBQ. Mix the yogurt, chives and carrot together. Spread the yogurt mixture onto the bun, top with the spinach and insert the cooked burger.

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What's in season: February: Recipe for Tuesday dinner

Rigatoni and cauliflower cheese with mascarpone

  • Rating: 5 stars
  • Takes: 5 mins to prepare and 30 mins to cook
  • Serves: 6

Ingredients

  • 60g fresh chunky breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 garlic clove, finely chopped
  • 2 tsp mustard powder
  • 2 tbsp flour
  • 175g mature cheddar, grated
  • 125ml mascarpone
  • small handful chives, chopped
  • 60g sundried or sunblush tomatoes, chopped
  • 450ml semi-skimmed milk
  • 250g rigatoni
  • 1 cauliflower, broken into small florets
  • green salad, to serve (optional)

Each serving contains 463 calories, 7.6g sugar, 21.9g fat, 11.4g saturates and 1.3g salt.

Method

An exciting new take on traditional cauliflower cheese. By adding rigatoni you get an even heartier, more delicious meal!

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the breadcrumbs in a bowl and toss in the oil. Season and set aside.
  2. In a medium pan, melt the butter. Add the garlic and mustard, cook for 1 minute, then add the flour. Whisk over a medium heat until a paste forms, then gradually add the milk. Bring to a boil, then simmer for 5 minutes, whisking continuously until smooth. Remove from the heat and stir in most of the cheese (reserving a little for the topping), mascarpone, chives and tomatoes.
  3. Meanwhile, cook the pasta in a pan of boiling salted water, following the packet instructions, adding the caulifower for the last 2 minutes of cooking. Drain well and stir into the sauce; season to taste. Transfer to a baking dish and scatter over the breadcrumbs and reserved cheese. Bake for 15 minutes until golden. Serve with a green salad, if you like.

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What's in season: February: Recipe for Tuesday dinner

Mango lassi syllabub

  • Rating: 4 stars
  • Takes: 15 mins to prepare and 30 mins to chill
  • Serves: 4

Ingredients

  • 4 small ripe mangoes, 2 roughly chopped, 2 cut into small cubes
  • 150g (5oz) low-fat Greek yogurt
  • 1 tbsp clear honey
  • 1/4 tsp ground cardamom
  • fresh mint sprigs, to garnish

Each serving contains 117 calories, 24.8g sugar, 0.3g fat, 0.2g saturates and 0g salt.

Method

Sweet and juicy, this quick, healthy yet tasty pud offers a mouthwatering and eye-pleasing way to use February’s freshest mangoes.

  1. In a food processor, whizz the roughly chopped mango flesh, until puréed.
  2. Combine the yogurt, honey and cardamom in a small bowl, then add the mango purée. Gently swirl the purée through the yogurt, being careful not to blend the two completely.
  3. Pour the mixture into 4 glasses and top with the cubed mango. Chill for at least 30 minutes before serving, to firm up. Garnish with a sprig of fresh mint.

See more Seasonal recipes

Honey is unsuitable for children under 12 months.

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What's in season: February: Recipe for Wednesday breakfast

Fruit and nut breakfast

  • Rating: 5 stars
  • Takes: 5 mins, plus chilling
  • Serves: 4

Ingredients

  • 300ml (1/2 pint) fat-free Greek yogurt
  • 1-2 tbsp clear honey
  • 1/2 tsp vanilla extract
  • 2 tbsp white chia seeds
  • 1/2 orange, peeled and sliced
  • 1/2 pear, cored and sliced
  • 25g (1oz) toasted almond flakes, to serve

Each serving contains 145 calories, 12.2g sugar, 5.8g fat, 0.5g saturates and 0.2g salt.

Method

Start your day the right way with this fruit and nut breakfast. This energy-boosting brekkie is packed full of healthy chia seeds, oranges and pears, and makes a great alternative that will keep you full right through to lunch.

  1. Tip the yogurt into a bowl and stir through the honey, vanilla extract and chia seeds. Refrigerate for 15 minutes or overnight until the chia seeds soften and thicken the yogurt a little.
  2. Thin the yogurt mixture with a little cold water if you like, then spoon into serving bowls. Top with the fruit and scatter over the toasted almond flakes.

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What's in season: February: Recipe for Wednesday lunch

Sweetcorn fritters with avocado salsa

  • Rating: 5 stars
  • Takes: 20 mins to prepare and 10 mins to cook
  • Serves: 4

Ingredients

  • 325g (11oz) frozen sweetcorn kernels
  • 2 eggs, lightly beaten
  • 100g (3 1/2oz) plain flour
  • 1 tsp baking powder
  • 1 spring onion, trimmed and finely sliced
  • 1 red chilli, deseeded and chopped
  • handful coriander, chopped
  • For the guacamole
  • 1 large avocado, diced
  • 1 red pepper, deseeded and diced
  • 1/2 lime, juiced
  • For the sauce
  • 1 tbsp olive oil
  • 150ml (1/4pt) half-fat soured cream

Each serving contains 353 calories, 5.9g sugar, 20.8g fat, 5.8g saturates and 0.6g salt.

Method

These crispy sweetcorn fritters pack a fiery punch and take seconds to make and are loved by kids and grown-ups.

  1. In a bowl, combine three-quarters of the sweetcorn kernels with the egg, flour, baking powder, half the spring onions, half the chilli and half the coriander. Season.
  2. Blitz half the mixture in a food processor, then combine with the remaining, unblended mixture to form a batter.
  3. To make the salsa, dry-fry the remaining corn, until lightly charred. Tip into a bowl with the remaining spring onion, chilli and coriander. Stir in the avocado, red pepper and lime juice; season.
  4. Heat the oil in a frying pan. Add 1 tbsp of the batter to the pan to form a fritter. Repeat to make 8 fritters. Cook for 1-2 minutes each side. Serve with the salsa, soured cream and rocket.

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What's in season: February: Recipe for Wednesday lunch

Dairy and egg-free carrot and pineapple muffins

  • Rating: 4 stars
  • Takes: 15 mins to prepare and 25 mins to cook, 20 mins to cool
  • Serves: 10

Ingredients

  • 100g (3 1/2oz) plain flour
  • 75g (3oz) ground almonds
  • 25g (1oz) caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder
  • 75g (3oz) fresh or tinned pineapple
  • 25g (1oz) chopped walnuts
  • 25g sunflower seeds
  • 1 large carrot
  • 100ml (3 1/2fl oz) apple juice
  • 1 tbsp sunflower oil

Each serving contains 139 calories, 4.7g sugar, 8.4g fat, 0.7g saturates and 0.4g salt.

Method

These breakfast-style muffins hold a tasty pineapple tropical twist to the classic carrot muffin. Not only are they moist and tasty; they’re made completely without eggs or dairy.

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Place 10 muffin cases into a 12-cup muffin tin. Place the flour, ground almonds, sugar, cinnamon, bicarbonate of soda and baking powder in a bowl. 
  2. Finely chop the pineapple. Put the pieces in a sieve and drain off excess liquid. Add to the bowl. Chop up the walnut pieces and add to the bowl. Add the sunflower seeds.
  3. Now grate the carrot and mix in, then add the apple juice and oil. Briskly stir everything together, then spoon the mixture equally between the muffin cases. Bake for 25 minutes until risen and well browned. Leave to cool in the tin. Serve spread with dairy-free margarine.

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What's in season: February: Recipe for Wednesday dinner

Andy Waters’ ricotta and curly kale lasagne

  • Rating: 3 stars
  • Takes: 15mins to prepare, 50-60mins to cook
  • Serves: 4

Ingredients

  • For the lasagne filling
  • 1tbsp olive oil
  • 520g (1lb) onion, sliced
  • 1 garlic clove, chopped
  • 500g (1lb) curly kale
  • 1 pinch salt
  • 1 pinch black pepper
  • For the white sauce
  • 25g (1 oz) unsalted butter
  • 30g (1½ oz) plain flour
  • 275ml (9fl oz) milk
  • For the lasagne
  • ½tbsp olive oil
  • 8 sheets lasagne pasta
  • 1 pinch salt
  • 120g (4 oz) ricotta
  • 300g (10 oz) cherry tomatoes, halved
  • 180g (6 oz) half fat mozarella, shredded

Each serving contains 505 calories, 16.4g sugar, 23.1g fat, 11g saturates and 0.9g salt.

Method

Andy Waters’ Ricotta and curly kale lasagne will need some help in the white sauce and layering departments.

  1. Preheat the oven to Gas Mark 3, 170°C, fan 150°C. Grease a baking dish with ½tbsp olive oil for the lasagne.
  2. Heat the olive oil in a large saucepan. Add the onion and garlic and sauté until golden.
  3. Stir in the kale, salt and pepper and cook for 4 minutes or until the kale wilts and softens. Remove from the pan and set aside.
  4. For the white sauce, add the butter to a saucepan over a medium heat. As soon as the butter begins to foam, stir in the flour and cook for 30 seconds.
  5. Gradually pour in the milk, whisking continuously. Bring back to the boil and cook until the sauce thickens – certainly something the older kids can help out with.
  6. Spoon a thin layer of white sauce into the baking dish. Top with 1 layer of lasagne sheets, making sure the sheets don’t overlap. Season with a pinch of salt. Kids will enjoy arranging the layers of this ricotta lasagne. Make sure the sequence is followed correctly though, or else you may be left with an upside-down lasagne!
  7. Spread half the ricotta over the pasta to create another layer. Next, add half the kale, tomatoes, and cover with sauce.
  8. Sprinkle with mozzarella and repeat until all the ingredients have been used up. Sprinkle with a little more cheese and bake for 30-40 minutes.
  9. Remove from the oven, divide into portions and serve immediately.

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What's in season: February: Recipe for Thursday breakfast

Creamed sweetcorn on wholemeal toast with chives and sundried tomatoes

  • Rating: 0 stars
  • Takes: 8 mins to prepare and 12 mins to cook
  • Serves: 4

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 x 325g tinned sweetcorn in water, drained
  • 2 tbsp plain flour
  • 200ml (1/3pt) skimmed milk
  • 100g sun-dried tomatoes
  • 4 slices wholemeal bread, toasted
  • 2 tbsp chives, to garnish

Each serving contains 298 calories, 14.5g sugar, 7.9g fat, 1.2g saturates and 1.8g salt.

Method

Wake up to this gorgeous creamed corn on toast for a delicious start to the morning. This tasty breakfast takes no time at all to make and is a great source of protein.  

  1. Heat the olive oil in a large frying pan and add the onion. Cook for 3-4 minutes, stirring frequently, until softened. Add the sweetcorn, flour and milk and mix well. Bring to a simmer and cook, over a low heat, for a further 4-5 minutes or until the mixture has come together.
  2. Remove a third of the sweetcorn mixture from the pan and transfer to a bowl. Using a stick blender, whizz the mixture to a thick purée; return to the pan.
  3. Stir through the sun-dried tomatoes and season, adding a little more milk to loosen, if needed. To serve, divide the toast between 4 plates and top with the sweetcorn mixture. Scatter over the chives and some freshly cracked black pepper, if you like. 

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What's in season: February: Recipe for Thursday lunch

Houmous and carrot tortilla pinwheels

  • Rating: 5 stars
  • Takes: 10 mins to prepare
  • Serves: 2

Ingredients

  • 2 mini flour tortillas
  • 2 tbsp reduced fat houmous
  • 1 carrot, peeled and grated
  • 2 tbsp lemon juice
  • 2tbsp snipped cress

Each serving contains 205 calories, 5.2g sugar, 2.9g fat, 0.3g saturates and 0.6g salt.

Method

This fresh and tasty lunch time wrap is the perfect solution to kid's lunchboxes. Packed with crunchy vegetables and creamy houmous it's sure to be a lunchtime hit.

  1. Spread one side of each tortilla with a tablespoon of houmous.
  2. Toss the grated carrot with the lemon juice to stop it browning and scatter over the houmous with the cress. Roll up tightly and cut into thick slices – or pinwheels - to serve.
  3. To keep the wrap in place in a lunchbox, wrap the rolled, sliced tortilla in a square of foil, twisting the ends tightly like a cracker to secure.

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What's in season: February: Recipe for Thursday lunch

Spiced parsnip crisps

  • Rating: 5 stars
  • Takes: 15 mins preparation, 25 mins cooking and 10 mins cooling (optional)
  • Serves: 4

Ingredients

  • 600g (1 1/4lb) parsnips
  • 2 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • generous pinch smoked paprika

Each serving contains 97 calories, 5.8g sugar, 5g fat, 0.7g saturates and 0.2g salt.

Method

This easy recipe transforms your earthy and sweet parsnips into a crunchy snack with the warming flavour of paprika.

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Using a mandolin, peeler or small, sharp knife, slice the parsnips into very thin rounds. Pat dry with kitchen paper, tip into a bowl, and then drizzle over the oil. Toss with the spices and season well.
  2. Arrange the parsnips in an even layer on two baking sheets. Roast in the oven for 20-25 minutes, turning frequently, until golden at the edges.
  3. Carefully transfer the crisps from the baking sheets to some kitchen paper to drain any excess oil – they will crisp up as they cool. Serve warm or cold.

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What's in season: February: Recipe for Thursday dinner

Smoky chipotle pork chops

  • Rating: 4 stars
  • Takes: 30 mins to prepare and 10 mins to cook
  • Serves: 4

Ingredients

  • 4 pork chops about 175g each
  • 1tbsp of smoked paprika
  • 1 red chilli de-seeded and roughly chopped
  • 2tsp demerara sugar
  • 1tbsp groundnut oil or sunflower oil
  • 1 tsp soy sauce
  • 1tbsp tomato ketchup
  • zest and juice of 1 lime
  • 2 sprigs of fresh thyme
  • 4 bay leaf

Each serving contains 355 calories, 2.6g sugar, 27.9g fat, 9.5g saturates and 0.4g salt.

Method

  1. Place all the marinade ingredients into a food processor, blend into a rough paste, smooth over the pork chops. Set aside for 20-30 minutes.
  2. When the BBQ coals are white and the flames have died down, top each chop with a bay leaf and grill for 7-10 minutes each side or until the juices of the meat run clear, over medium hot coals.
  3. Serve with a lime wedges and a crisp green salad.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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What's in season: February: Recipe for Thursday dinner

Salt and vinegar wedges

  • Rating: 5 stars
  • Takes: 5 mins to prepare and 35 mins to cook
  • Serves: 4

Ingredients

  • 1kg (2lbs) Elfe potatoes, cut into thick wedges
  • 1 tbsp salt
  • 250ml (8fl oz) white wine vinegar
  • 4 tbsp olive oil
  • 1 tbsp thyme leaves, chopped

Each serving contains 302 calories, 1.7g sugar, 11.6g fat, 1.7g saturates and 1.8g salt.

Method

If you love salt and vinegar crisps you will really love these salt and vinegar wedges. The fluffy Elfe potatoes bring out the classic flavours.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a large saucepan and cover with cold water. Add the salt and most of the vinegar (reserving 1 tbsp). Bring to the boil over a medium heat, then cover and simmer until softened. Drain.
  2. Arrange the potatoes in a single layer on a large roasting tray. Spoon over the olive oil, the remaining vinegar, and thyme. Gently turn the potatoes until completely coated in the mixture. Season well. Roast in the oven for 20 minutes or until the potatoes are golden and crisp.

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What's in season: February: Recipe for Friday breakfast

Baked eggs

  • Rating: 2 stars
  • Takes: 5 mins to prepare and 20 mins to cook
  • Serves: 4

Ingredients

  • 100g (3½oz) marinated peppers
  • 300g (10oz) spinach, washed
  • 4 large eggs
  • whole nutmeg
  • slices of toasted ciabatta to serve

Each serving contains 144 calories, 2.3g sugar, 9.5g fat, 2.3g saturates and 0.9g salt.

Method

  1. Preheat the oven to Gas 5, 190°C, fan 170°C.
  2. Drain the peppers and use a little of the oil to grease four ramekin dishes. Set the remaining oil aside. Put the spinach into a large pan and season with salt and freshly ground black pepper. Cook, covered, for 2-3 minutes until wilted. Drain, squeeze out excess water and chop finely.
  3. Heat 1tbsp of the reserved oil from the peppers in a pan. Add the spinach and cook for 1min, stirring. Add the chopped peppers and season. Divide the mixture among the four ramekins, making a hollow in the centre of each.
  4. Crack an egg into each hollow and grate a little fresh nutmeg on top. Stand the ramekins in a roasting tin and pour in enough boiling water to come halfway up the sides. Cover the tin loosely with foil and bake the filled ramekins in the oven for 12-15 minutes until the eggs are just set. Serve with toasted ciabatta.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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What's in season: February: Recipe for Friday lunch

Parsnip soup with chestnut and pesto

  • Rating: 3 stars
  • Takes: 5 mins to prepare and 40 mins to cook
  • Serves: 4

Ingredients

  • 25g butter
  • 1-2tbsp olive oil
  • 1kg (2lb) parsnips, peeled and cut into chunks
  • 1 litre (1¾ pints) chicken or vegetable stock
  • 100ml (3½fl oz) single cream
  • 75g (3oz) cooked and peeled chestnuts, chopped
  • 2tsp pesto, to serve

Each serving contains 363 calories, 17g sugar, 21g fat, 8g saturates and 1.7g salt.

Method

  1. Heat the butter and the olive oil in a large pan, then add the parsnips and some seasoning. Put the lid on and sweat the parsnips for 8-10 minutes over a medium heat, stirring occasionally. Pour in the stock and bring to the boil. Reduce the heat and simmer for 15-20 minutes.
  2. Blend the cooked parsnips and stock in a food processor or liquidiser until smooth. You may need to do this in two batches. For a really smooth soup, pass it through a fine sieve using the back of a spoon or ladle.
  3. Pour the soup into a clean pan, stir in the cream and season to taste. Return to the boil, then turn down the heat and simmer until it is a fairly thick consistency.
  4. As the soup is simmering, toast the chestnuts in a pan with a little oil and seasoning until lightly golden. Drain on kitchen paper.
  5. Serve the soup in warmed bowls, float a little pesto in the middle, then scatter over the toasted chestnuts.

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What's in season: February: Recipe for Friday lunch

Spicy spinach and carrot muffins

  • Rating: 4 stars
  • Takes: 20 mins to prepare and 35 mins to cook, 15 mins to cool
  • Serves: 9

Ingredients

  • 200ml semi-skimmed milk
  • 25g butter or margarine, plus extra for greasing
  • 100g spinach
  • 250g plain flour
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 medium carrots, coarsely grated
  • pinch of crushed dried chillies
  • pinch of black pepper
  • 50g Parmesan, finely grated
  • 75g savoury seeds mix
  • 1 egg, lightly beaten

Each serving contains 222 calories, 3.8g sugar, 9.7g fat, 3.5g saturates and 0.9g salt.

Method

  1. Preheat the oven to Gas Mark 5, 190°C, fan170°C. Grease and line 9 holes of a deep muffin tin with squares of nonstick baking parchment, or use muffin cases to line them.
  2. Place the milk and butter, or margarine, in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from heat and pour into a liquidizer or food processor. Whizz until the spinach is finely chopped. Allow to cool for 10 minutes.
  3. Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the grated carrot, chillies, and season. Stir in most of the Parmesan and seeds, reserving a tablespoon of each. Add the egg to the spinach mixture, then beat with a wooden spoon until just mixed. Divide between 9 muffin holes, and sprinkle with the reserved Parmesan and seeds.
  4. Bake for 20-25 minutes, until risen and firm to the touch. Leave to cool for 5 minutes, then turn out onto a wire rack. Serve hot or cold.

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Freezing and defrosting guidelines

Bake according to the recipe and allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

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What's in season: February: Recipe for Saturday breakfast

Spicy spinach and carrot muffins

  • Rating: 4 stars
  • Takes: 20 mins to prepare and 35 mins to cook, 15 mins to cool
  • Serves: 9

Ingredients

  • 200ml semi-skimmed milk
  • 25g butter or margarine, plus extra for greasing
  • 100g spinach
  • 250g plain flour
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 medium carrots, coarsely grated
  • pinch of crushed dried chillies
  • pinch of black pepper
  • 50g Parmesan, finely grated
  • 75g savoury seeds mix
  • 1 egg, lightly beaten

Each serving contains 222 calories, 3.8g sugar, 9.7g fat, 3.5g saturates and 0.9g salt.

Method

  1. Preheat the oven to Gas Mark 5, 190°C, fan170°C. Grease and line 9 holes of a deep muffin tin with squares of nonstick baking parchment, or use muffin cases to line them.
  2. Place the milk and butter, or margarine, in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from heat and pour into a liquidizer or food processor. Whizz until the spinach is finely chopped. Allow to cool for 10 minutes.
  3. Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the grated carrot, chillies, and season. Stir in most of the Parmesan and seeds, reserving a tablespoon of each. Add the egg to the spinach mixture, then beat with a wooden spoon until just mixed. Divide between 9 muffin holes, and sprinkle with the reserved Parmesan and seeds.
  4. Bake for 20-25 minutes, until risen and firm to the touch. Leave to cool for 5 minutes, then turn out onto a wire rack. Serve hot or cold.

See more Baking recipes

Freezing and defrosting guidelines

Bake according to the recipe and allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

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What's in season: February: Recipe for Saturday lunch

Avocado and prawn salad

  • Rating: 4 stars
  • Takes: 10 mins to prepare and 10 mins to cook
  • Serves: 6

Ingredients

  • 3 tbsp good quality olive oil, plus a drizzle for the asparagus
  • 50g (2oz) fresh breadcrumbs
  • 1 lemon, zested and juiced
  • ½ tsp Dijon mustard
  • 1/4 bunch tarragon, leaves roughly chopped
  • 1 x 80g bag watercress or lamb’s lettuce
  • 3 spring onions, thinly sliced, to serve
  • 2 x avocados, peeled and sliced
  • 18 fresh or frozen, cooked tiger or jumbo king prawns (defrosted if frozen)

Each serving contains 181 calories, 1g sugar, 16g fat, 3.2g saturates and 0.3g salt.

Method

This super salad is made with avocado and prawns and topped with a tarragon dressing and lemon crumbs.

  1. Heat 1 tbsp olive oil in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Tip into a bowl, season and stir through the lemon zest.
  2. In a separate bowl make the dressing: mix together the mustard, 2 tsp lemon juice, remaining olive oil, tarragon and some seasoning
  3. Divide the salad leaves, spring onions and avocado slices between plates, or arrange on a serving platter. Toss the prawns with a little of the dressing and place on top. Drizzle over the remaining dressing and scatter with lemon crumbs.

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What's in season: February: Recipe for Saturday dinner

Rigatoni and cauliflower cheese with mascarpone

  • Rating: 5 stars
  • Takes: 5 mins to prepare and 30 mins to cook
  • Serves: 6

Ingredients

  • 60g fresh chunky breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 garlic clove, finely chopped
  • 2 tsp mustard powder
  • 2 tbsp flour
  • 175g mature cheddar, grated
  • 125ml mascarpone
  • small handful chives, chopped
  • 60g sundried or sunblush tomatoes, chopped
  • 450ml semi-skimmed milk
  • 250g rigatoni
  • 1 cauliflower, broken into small florets
  • green salad, to serve (optional)

Each serving contains 463 calories, 7.6g sugar, 21.9g fat, 11.4g saturates and 1.3g salt.

Method

An exciting new take on traditional cauliflower cheese. By adding rigatoni you get an even heartier, more delicious meal!

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the breadcrumbs in a bowl and toss in the oil. Season and set aside.
  2. In a medium pan, melt the butter. Add the garlic and mustard, cook for 1 minute, then add the flour. Whisk over a medium heat until a paste forms, then gradually add the milk. Bring to a boil, then simmer for 5 minutes, whisking continuously until smooth. Remove from the heat and stir in most of the cheese (reserving a little for the topping), mascarpone, chives and tomatoes.
  3. Meanwhile, cook the pasta in a pan of boiling salted water, following the packet instructions, adding the caulifower for the last 2 minutes of cooking. Drain well and stir into the sauce; season to taste. Transfer to a baking dish and scatter over the breadcrumbs and reserved cheese. Bake for 15 minutes until golden. Serve with a green salad, if you like.

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What's in season: February: Recipe for Sunday breakfast

Oat and nut granola

  • Rating: 0 stars
  • Takes: 5 mins to prepare and 15 mins to cook, 10 mins to cool
  • Serves: 4

Ingredients

  • 150g (5oz) oats
  • 75g (3oz) chopped mixed nuts
  • 3-4tbsp sunflower oil
  • 4 tbsp clear honey
  • yogurt, to serve
  • blueberries, to serve

Each serving contains 435 calories, 28g sugar, 24g fat, 4g saturates and 0.5g salt.

Method

This deliciously nutty granola is great for breakfast and can be prepared in under 30 minutes. Serve with creamy yogurt and fresh blueberries and banana for a tasty start to the day.

  1. Preheat the oven to Gas Mark 5, 190°C, fan 170°C. In a bowl, combine the oats and nuts, then stir in the sunflower oil and honey. Spread in a single layer on a large nonstick baking sheet. Cook for 10-15 minutes, turning every 5 minutes, until golden and toasted. Remove from the oven and leave to cool. Serve with yogurt and fresh fruit.

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What's in season: February: Recipe for Sunday lunch

Warm kale, bacon and lentil salad with poached egg

  • Rating: 4 stars
  • Takes: 10mins to prepare and 20mins to cook
  • Serves: 4

Ingredients

  • olive oil
  • 1 red onion
  • 2 garlic cloves
  • 4 rashers unsmoked back bacon
  • 1 x 206g (7oz) pack tenderleaf kale
  • 1 x 390g (14oz) tin green lentils
  • 4 medium free range eggs
  • 1tbsp white white vinegar

Each serving contains 300 calories, 2g sugar, 19.4g fat, 5.8g saturates and 2.4g salt.

Method

Simple to make and very good to eat, this easy to follow recipe really will make midweek family cooking a breeze.

  1. Heat the oil in a large pan and sauté the onion for 5 minutes until soft. Add the garlic and bacon and cook for a further 5 minutes until crisp.
  2. Stir through the kale and lentils and cook for 4 minutes. Keep warm.
  3. Fill a medium pan half full with water and bring to the boil. Crack an egg into a ramekin. Add the vinegar to the water, reduce to a simmer and whisk the water to create a whirlpool. Quickly slip the egg into the whirlpool and simmer for 3 minutes. Repeat with the 3 remaining eggs.
  4. Spoon the salad onto 4 plates and top each with a poached egg. Season with freshly ground black pepper.

See more Salad recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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What's in season: February: Recipe for Sunday dinner

Shaun Hill's cheesy chicken casserole

  • Rating: 3 stars
  • Takes: 35mins to prepare and 40mins to cook
  • Serves: 4

Ingredients

  • 2 skinless chicken breasts, large, diced
  • 200g (7oz) fusilli pasta
  • 10 button mushrooms, thinly sliced
  • 1 head broccoli
  • 1 pinch thyme, dried
  • 1 pinch marjoram, dried
  • 1 pinch oregano, dried
  • 400ml (13½fl oz) chicken stock
  • 150ml (5fl oz) milk
  • 50g (2oz) half fat crème fraîche
  • 250g (8oz) breadcrumbs
  • 75g (3oz) Parmesan, grated
  • 40ml (2fl oz) rapeseed oil
  • 2 pinches salt
  • 1 pinch black pepper

Each serving contains 641 calories, 8.7g sugar, 13.2g fat, 5.1g saturates and 3.2g salt.

Method

Chicken is definitely a kids’ favourite and cooked into this cheesy dish, excited smiles are sure to make an appearance.

  1. Preheat your oven to gas 3½,175°C, fan 155°C.
  2. Bring to boil a pot of lightly salted water. Drop in the pasta and boil for 8-9 minutes, strain and set aside.
  3. Over a medium-high heat, place a large pan and add 20ml of oil. Once hot, fry the chicken for approximately 4-6 minutes until cooked through with no pink showing. Spoon into a large bowl to cool.
  4. In the same pan with the remaining 20ml of oil, fry the mushrooms until they have released all moisture. Season to taste with salt and pepper and add into the bowl with the chicken.
  5. Slice the broccoli into small florets and steam or boil for 2-3 minutes until tender.
  6. Add the broccoli to the chicken and mushrooms with the dry herbs, stock, milk, crème fraîche, salt and pepper. Ask your little helper to mix together until combined.
  7. Add the pasta and stir well. Pour into the casserole dish and set aside whilst you make the cheesy topping.
  8. Ask your little helper to spread the breadcrumbs onto an oven tray. Bake in the oven until lightly golden and crispy for 8-10 minutes.
  9. Remove from the oven, set aside to cool and mix in the grated Parmesan.
  10. Sprinkle the breadcrumbs on top of the casserole and cook in the oven for a further 20 minutes. Serve immediately.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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